Iranian Salads: Persian Red Cabbage Salad

  December 26, 2020   Read time 1 min
Iranian Salads: Persian Red Cabbage Salad
Red Cabbage Jicama Salad is low in calories and loaded with vitamins, especially vitamin C, and antioxidants. Jicama, also called Mexican turnip, grows in warm climates with a tan colored, thin papery skin. The flesh is white, juicy, crisp, and slightly sweet.

Red Cabbage Jicama Salad, topped with oven blistered tomatoes is quick and simple to prepare. It is a lovely salad by itself with a crusty bread, but it also makes a delicious and healthy side dish for barbecued or broiled meat recipes. The peppery flavor of red cabbage pairs nicely with the crunchy sweetness of jicama. The grape tomatoes are baked until they burst and caramelize, and then broiled until charred with a tart and yummy flavor. The fresh herbs add just the right flavor to complete this salad with a simple dressing of olive oil and a sprinkle of salt and pepper.

# Wash and pat dry the grape tomatoes and add them to a large sheet lined with aluminum foil; drizzle with olive oil and sprinkle with crushed dry oregano, kohser salt, and freshly cracked black pepper; use your fingers to toss the tomatoes until all coated with oil and seasoning.

# Bake in a preheated 400 degree oven for 20 minutes until most of the juice is cooked off and the tomatoes look caramelized and shriveled; stir a few times for even baking.

# Switch the oven setting to BROIL, and keep an eye on the tomatoes and continue cooking for another 2 minutes until charred; this give the tomatoes a very nice flavor.